Veggie/Aloo Mini Samosas – Step by Step

Servings : Makes 24 samosas

These delicious mini samosas are also famously known as Bombay samosas. They are made of a crunchy wrap with a spicy potato and pea filling. 

Ingredients for Filling

  • 1/4 kg white potatoes
  • 1/2 cup peas
  • 2 tbsp butter
  • 1/4 tsp whole cumin
  • 1 tsp fennel seeds
  • 2-3 limro/curry leaves
  • 1 tbsp spring onions, chopped finely
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • salt to taste
  • 1/4 tsp red chilli flakes to taste (optional)
  • juice of half a lemon
  • 1 tsp tamarind/aamli juice
  • 3 tbsp chopped coriander
  • 1-2 green chillies, chopped

Ingredients for Wraps

  • 2 cups all-purpose flour/maida
  • 1/2 tsp ajwain
  • 1 tsp salt
  • 5 tbsp (1/4 cup) oil (warmed)
  • warm water (quarter to half cup...use gradually as you knead)


STEP 1: First, prepare the filling.

Boil, peel and mash the potatoes, leaving a few lumps (do not mash it until smooth)

Half-boil the peas and set aside.

Heat the butter, then add the cumin and fennel seeds. Let them splutter then add the limro leaves (chopped) and the spring onions. Fry for a couple of minutes, then add the ginger and garlic pastes.

Fry for a minute then add the red chilli powder, coriander powder, turmeric and salt. Now add the peas and fry them a little bit until they soften. Then add the potatoes, red chilli flakes and adjust salt. You can add a bit of tamarind (aamli) sauce if you like. Squeeze in the lemon juice, then add the chopped coriander and green chillies. Mix and you’re done!

It will look like THIS.

STEP 2: Next, prepare the dough for the wraps. Add the oil, ajwain and salt into the flour. Rub together until the flour becomes crumbly, then slowly add the warm water whilst kneading. You will not require too much water. The dough should be slightly on the hard side, not as soft as buns dough is. Once done, cover and set aside for about 15 mins. Divide the dough into 12 balls. Roll each one out to a thin small roti, and divide each roti in half in the shape of a semi-circle.

STEP 3: Form the semi circle into a cone (seal using water) and add your filling into the cone, then seal the top by applying a drop of water and pinching the samosa shut.

STEP 4: Here is an open samosa with the filling and one that’s been pressed shut.

STEP 5: And here are the samosas both filled and sealed shut.

STEP 6: Proceed with all the remaining dough, you will end up with 24 mini samosas. Once all are done, fry on low heat until very nicely browned and crispy. Serve with chutneys of your choice!

These lovely mini-samosas retain their crispiness for hours! 🙂

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